Best Lamb With Sichuan Pepper And Orange Recipes

Lamb Stew with Orange image

Provided by Ellie Krieger

Time 2h

Yield 4 servings (1 serving = 2 cups stew)

Number Of Ingredients 18

2 tablespoons olive oil
1 pound lamb cubes (lean, from leg and shoulder)
1/4 teaspoon salt
Pinch ground black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons low-sodium tomato paste
2 stalks celery, rinsed, trimmed and diced (about 1 cup)
2 large carrots, cut into coins (about 2 cups)
2 parsnips, roughly chopped (about 2 cups)
1 (14-ounce) can low-sodium chick peas, drained
3/4 cup dry red wine
3 cups low-sodium chicken broth or water
1 (15-ounce), can low-sodium tomato sauce
1 teaspoon orange zest
1 large orange, segmented, juice reserved
1 1/2 teaspoon ground cumin
2 tablespoons freshly chopped mint leaves

Steps:

Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

Lamb stir-fry with orange and sichuan pepper image

Provided by goodfood.com.au

Categories Lunch

Time 30m

Yield SERVES 3-4

Number Of Ingredients 19

2 tablespoons soy sauce
125 ml (4 fl oz/½ cup) orange juice
1/4 teaspoon bicarbarbonate of soda (baking soda)
2 teaspoons cornflour (cornstarch)
2 teaspoons crushed sichuan peppercorns
3 tablespoons peanut oil
350 g (12 oz) lamb fillet, thinly sliced
5 cm (2 in) piece fresh ginger, julienned
4 star anise
2 garlic cloves, crushed
10 thin spring onions (scallions), cut into 2.5 cm (1 in) lengths
200 g (7 oz) snowpeas (mangetout), trimmed and cut on the diagonal
2 small red chillies, finely sliced
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine
1/2 teaspoon sugar
Coconut rice
200 ml (7 fl oz) coconut cream
200 g (7 oz/1 cup) basmati rice

Steps:

1. Put the soy sauce, orange juice, bicarbonate of soda, cornflour, peppercorns and 1 tablespoon of oil in a bowl, add the lamb and marinate in the refrigerator for 30 minutes. Drain, reserving the marinade. 2. While the lamb is marinating, prepare the coconut rice. Mix the coconut cream with 200 ml (7 fl oz) of water and 1 teaspoon of salt in a large saucepan. Stir the rice, bring to the boil over high heat, then reduce the heat and simmer for 10 minutes. 3. Heat a wok over high heat, add about 1 tablespoon of oil and stir-fry the lamb in batches for 1-2 minutes, or until just seared. 4. Heat the remaining oil, add the ginger, star anise, garlic, spring onion, snowpeas and chilli and stir-fry for 30 seconds. Return the lamb to the wok with the marinade and the combined oyster sauce, rice wine and sugar. Stir-fry for 1 minute, then serve with the coconut rice.

Szechuan Lamb With Peppers and Spinach image

Provided by FlemishMinx

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces lamb tenderloin
1 tablespoon soy sauce, plus
1 teaspoon soy sauce (divided)
1 tablespoon hoisin sauce
3 cloves garlic, finely minced (divided)
1/2 teaspoon crushed red pepper flakes (divided)
1 tablespoon peanut oil (divided)
1 tablespoon grated fresh ginger
2 large red bell peppers, seeded and cut into thin strips
6 scallions, cut into strips the length of the pepper strips
1 tablespoon water
1/3 cup chicken broth
1 tablespoon cornstarch
8 ounces frozen spinach

Steps:

Slice the lamb across the grain into strips 1/2 inch thick.
In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
Remove the lamb to a plate and set aside.
Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
Cook, stirring constantly, until fragrant, about 1 minute.
Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
Add 1 TBS water and stir-fry for 1 minute more.
Stir in the spinach and mix well with other ingredients.
Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
Serve immediately.